Ingredients
- Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 4 cloves garlic, minced
- Sauce:
- 1 cup chicken broth
- 1 tablespoon apple cider vinegar (non-alcoholic substitute)
- 1 tablespoon lemon juice
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon fresh rosemary, chopped
- 6–8 sweet cherry or peppadew peppers, halved
- Salt and black pepper to taste
- Chicken Sausage:
- 1 cup fully cooked chicken sausage, sliced (substitute for beef sausage)
- Garnish:
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Sear the Chicken: Season the chicken thighs generously with salt and black pepper. Heat olive oil over medium-high heat in a large skillet or Dutch oven. Add the chicken thighs, skin-side down, and sear for 5-6 minutes on each side until golden brown and crispy. Don’t rush this step — the browning adds flavor. Once seared, remove the chicken and set it aside on a plate.
- Sauté the Veggies: In the same pan, keeping all the browned bits, add the sliced bell peppers, red onion, and sliced chicken sausage. Sauté for 5-7 minutes, or until the vegetables are softened and slightly caramelized. Add the minced garlic and cook for another 30 seconds until fragrant.
- Build the Sauce: Pour in the chicken broth, apple cider vinegar, lemon juice, and sprinkle in the crushed red pepper flakes, oregano, and rosemary. Stir well and scrape up any browned bits from the bottom of the pan. Let the sauce simmer and come together, creating a rich base for the dish.
- Add the Peppers and Chicken: Add the sweet cherry or peppadew peppers, giving the dish that tangy-sweet kick. Nestle the seared chicken thighs back into the skillet, skin-side up. Let the sauce bubble, then reduce the heat, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
- Garnish and Serve: Finish with a sprinkle of freshly chopped parsley. Serve directly from the skillet with crusty bread, mashed potatoes, or over rice to soak up the flavorful sauce.
Notes
- You can use any fully cooked chicken sausage for this recipe, but smoked sausage adds a nice depth of flavor.
- For a more robust sauce, add a splash of white wine while simmering the sauce.
- Serve with a side of vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
